Does anyone know of an easy bread pudding recipe?

in england this was a way of using up stale bread and I still think that stale bread works the best either white or brown (wheat)

Bread pudding should not be confused with bread and butter pudding. Bread pudding is almost like a spicy cake rather than a dessert. Spiced Bread Pudding. 300 g wholemeal bread, cut into 2.5 cm chunks 300 mL milk 2 eggs, beaten 75 g butter, softened 110 g raisins 50 g other dried fruit (blueberries, cherries, cranberries or chopped apricots) 110 g brown sugar 1 tablespoon ground cinnamon 1 tablespoon grated nutmeg In a large bowl, mix the bread and milk. Leave to soak for 5 minutes. Add the remaining ingredients and mix well. Press into a greased 23 cm x 20 cm oblong sandwich tin. Bake at 180°C for 35-40 minutes. Leave in the tin to cool, then turn out and cut into squares. You could also use Fruit Bread.

Bread Pudding Recipe

This bread pudding recipe, from an old Amish cookbook, is absolutely incredible.

It was copied, loaned out, scribbled on note cards and passed on by grandmothers, great-aunts, beloved neighbor ladies and those whose home cooking reaches the very soul of the family. This is the bread pudding people get dreamy-eyed over.

For a lot of us, it's nostalgia. A yearning for a simpler time when dessert was made from a few common kitchen ingredients. It's also the way it brings everyone into the kitchen, warm with the smell of cinnamon and vanilla fresh from the oven.

Whatever the reason this bread pudding becomes your number one comfort food; savor every bite. It is truly the soul satisfying treat that most people crave. Nothing beats warm bread pudding on a cold or rainy night.

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Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)

1/4 cup butter

2/3 cup brown sugar (light or dark, depending on taste preference)

3 eggs

2 teaspoons cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 cups bread, torn into small pieces (french bread works best)

1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

The Woman's Day Magazine website has many varieties of bread pudding recipes. Their chocolate croissant bread pudding looks good, but their Panetton bread pudding is easiest.

Panettone Bread Pudding Recipe

* Active Time: 8 minutes

* Total Time: 1 hour

INGREDIENTS

4 large eggs

1 qt canned or refrigerated eggnog

8 cups cubed panettone (about 1 lb)

PREPARATION

1. Heat oven to 350ºF. Coat a 2-qt shallow baking dish with nonstick spray. Whisk eggs in a large bowl until blended. Whisk in the eggnog.

2. Place panettone cubes in prepared baking dish. Pour the eggnog mixture over the top to coat.

3. Bake, uncovered, 50 to 55 minutes until a knife inserted in center comes out clean. Serve warm or at room temperature. Sprinkle with confectioners’ sugar if desired.

This red velvet bread pudding recipe from food network is easy and it tastes great!

Ingredients

Red Velvet Cake:

2 cups sugar

1/2 pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon vinegar

Bread Pudding Mix:

3 cups half-and-half

3 large eggs

1 large egg yolk

Pinch salt

1 teaspoon vanilla extract

8 ounces cream cheese, at room temperature

3/4 cup confectioners' sugar

Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F. Greased 9 by 13 by 2-inch sheet pan.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.

In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes.

Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.

Bread Pudding Mix:

Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture.

Place the red velvet cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set. Serve with ice cream.

BANANA BREAD PUDDING

1 loaf day old Italian or French bread

3 eggs

1 scant cup sugar

1 quart milk or half and half

1 1/2 tablespoons vanilla

4 large ripe bananas, mashed

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon, divided in half

1 cup raisins

1/2 teaspoon fresh, finely grated ginger root

2 tablespoons dark rum or banana liqueur

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.

Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.

Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.

Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).

Cool and serve with whipped cream or banana sauce below.

Optional Banana Liqueur Sauce:

1 banana sliced

1 tablespoon butter

1 tablespoon banana liquor

1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream.

EASY BREAD PUDDING

1 or 2 pkg. cinnamon rolls

15 eggs, well beaten

1 can evaporated milk

1 qt. milk

About 4 c. sugar

2 tsp. vanilla

Cut cinnamon rolls in half and put in 9x12 inch baking pan. Beat eggs well. Add evaporated milk, milk, sugar, and vanilla. Pour over rolls. Bake in 325 degree oven for 25-30 minutes. Serve with vanilla sauce.

EASY BREAD PUDDING

4 slices buttered toast

1 (#2) can peaches

3 eggs, beaten

1/3 c. sugar

Dash of salt

1/2 tsp. nutmeg

1 tsp. vanilla

3 c. milk

Place toast in bottom of deep baking dish. Drain peaches and save juice. Put peaches over top of toast. Mix other ingredients and 1/2 of peach juice. Pour over fruit and toast. Bake 45 minutes at 350 degrees.

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Bread Pudding Recipe

Ingredients

3 eggs

3 cans (12 ounces each) evaporated milk

1-1/4 cups sugar

1/4 cup butter, melted

1/2 to 1 cup raisins

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 loaf (1 pound) unsliced bread, cubed

Directions

In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 325° for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Refrigerate leftovers. Yield: 12-16 servings.

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Cinnamon Bread Pudding Recipe

"I've used this recipe for more than 10 years,"

Ingredients

12 slices cinnamon bread, crusts removed

3 ounces semisweet chocolate, chopped

2 cups half-and-half cream

1 cup milk

4 eggs

3/4 cup sugar

1-1/2 teaspoons vanilla extract

Directions

Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread.

In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling.

In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate.

Cover and microwave at 50% power for 9-11 minutes or until a knife inserted near the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers. Yield: 6-8 servings.

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Bread Pudding Recipe

Ingredients

2 eggs

2 cups scalded milk

1/4 cup butter, cubed

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

4-1/2 to 5 cups soft bread cubes (about 9 slices)

1/2 cup raisins, optional

VANILLA SAUCE:

1/3 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1-2/3 cups cold water

3 tablespoons butter

2 teaspoons vanilla extract

1/4 teaspoon ground nutmeg

Directions

In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, spices and vanilla. Add bread cubes and raisins if desired; stir gently.

Pour into a well-greased 11-in. x 7-in. baking dish. Bake at 350° for 40-45 minutes or until a knife inserted 1 in. from edge comes out clean.

Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding. Yield: 6 servings.

Hard crusty Italian bread is what I have had.

Here is 196 recipes for that dish, you pick and choose.

http://www.recipesource.com/cgi-bin/search.cgi?sea...

Good luck.